# What You Need:
→ Cake Layers
01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1¼ cups whole milk, room temperature
10 - Gel food coloring: red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1½ cups assorted small candies such as mini M&Ms, rainbow sprinkles, and gummy bears
→ Frosting
12 - 1½ cups unsalted butter, softened
13 - 5 cups powdered sugar, sifted
14 - ¼ cup whole milk
15 - 2 teaspoons vanilla extract
16 - Pinch of salt
17 - Additional gel food coloring for decorating (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Add dry ingredients in three alternating portions with milk, beginning and ending with dry ingredients. Mix just until combined, avoiding overmixing.
06 - Divide batter evenly into six bowls and tint each portion with a different gel food color to create red, orange, yellow, green, blue, and purple batters.
07 - Pour each colored batter into prepared pans or bake in batches if needed. Smooth tops and bake for 15-18 minutes until a toothpick inserted in the center comes out clean.
08 - Let layers cool in pans for 10 minutes, then transfer to wire racks to cool completely to room temperature.
09 - Using a 3-inch round cutter, cut a hole in the center of four of the six layers, leaving the top and bottom layers whole for the piñata structure.
10 - Beat softened butter until creamy. Gradually add sifted powdered sugar, milk, vanilla extract, and salt, beating until smooth and fluffy.
11 - Place the purple bottom layer on a serving plate, spread a thin frosting layer, then stack the first cut-out layer on top. Repeat with all cut-out layers, frosting lightly between each.
12 - Pour assorted candies into the center cavity created by the stacked cut-out layers, filling generously for the piñata surprise.
13 - Place the final whole top cake layer over the candy-filled cavity, sealing the piñata inside.
14 - Frost the outside and top of the cake generously with remaining frosting. Decorate with colored frosting, sprinkles, or festive decorations as desired.
15 - Refrigerate the assembled cake for 30 minutes before slicing to achieve clean cuts and reveal the candy piñata inside.
